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Curried Red Quinoa and Peach Salad
Instead of peaches, try diced mango or pineapple in this salad. It’s a guaranteed hit for a buffet table.
This great recipe comes to us from Meatless Monday!
This great recipe comes to us from Meatless Monday!
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Ingredients
- 1 c uncooked red quinoa
- pinch salt
- 1 15 ounce can white beans, drained and rinsed
- 2 peaches, peeled and diced (or canned, drained)
- 4 scallions, minced
- 1/3 c minced fresh cilantro or parsley
- 1/2 c almond yogurt (plus more if needed)
- 1 lemon, juiced
- 1 Tbsp extra-virgin olive oil
- 1 tsp curry powder
- 1/2 c slivered almonds
- 8 c salad greens
Instructions
Step 1
Rinse the quinoa and add to a pot with 2 cups of water and salt. Bring just to a boil, reduce the heat to medium-low, cover, and cook for 15 minutes.
Step 2
Set aside, covered, for 10 minutes. Fluff with a fork and transfer to a large bowl to cool.
Step 3
When cool, add the beans, peaches, scallions, and cilantro and toss gently.
Step 4
In a small bowl combine the yogurt, lemon juice, olive oil, curry powder, and blend with a whisk until smooth.
Step 5
Pour the dressing over the salad and toss to combine.
Step 6
Garnish with the almonds and pile onto a bed of salad greens. Serve at room temperature.